Evolution of nutrient ingredients in tartary buckwheat seeds during germination

Food Chemistry

Volumn 186, Issue , 2015, Pages 244-248

  Yiming, Zhou ^a   Hong, Wang ^a   Linlin, Cui ^b   Xiaoli, Zhou ^a   Wen, Tang ^a   Xinli, Song ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b SHANGHAI BUSINESS SCHOOL   (China)

Author keywords

Antioxidation; Germination; Nutrient components; Tartary buckwheat

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; CHLOROPHYLL; CROPS; CULTIVATION; FATTY ACIDS; FREE RADICALS; NUTRIENTS;

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDATION; FAGOPYRUM TATARICUM; FREE RADICAL SCAVENGING ACTIVITY; GERMINATION; NUTRIENT COMPONENTS; TARTARY BUCKWHEAT; TOTAL CHLOROPHYLL;

SEED;

ANTIOXIDANT; CHLOROPHYLL; CHLOROPHYLL A'; FLAVONOID; QUERCETIN; RUTOSIDE; VITAMIN;

ANALOGS AND DERIVATIVES; CHEMISTRY; FAGOPYRUM; GERMINATION; GROWTH, DEVELOPMENT AND AGING; PHYSIOLOGY; PLANT SEED;

ANTIOXIDANTS; CHLOROPHYLL; FAGOPYRUM; FLAVONOIDS; GERMINATION; QUERCETIN; RUTIN; SEEDS; VITAMINS;

EID: 84937760461     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.115     Document Type: Article

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